Macaroni and Cheese

1 lb macaroni, uncooked
1/2 cup (1 stick) butter, melted
2 cups of shredded Kraft Mexican Style Cheese
2 cups half-and-half
8 ounces velveeta cheese, cubed
2 eggs, lightly beaten
1/2 teaspoon seasoning salt
1/4 teaspoon of black pepper

Butter the bottom and sides of a 9 x 13 glass dish. Set aside.
In a large pot, bring 2 quarts of water to a boil. Add macaroni and 2 tablespoons salt and return to a boil. Boil until tender.
Drain and return to the pot.
Pour melted butter over the noodles
Mix well.
Add 1 1/2 cups of the Mexican Style Cheese along with all of the velveeta cheese.
Mix well until the cheese begins to melt.
Add the half and half, eggs, salt and pepper.
Mix well.
Pour the macaroni mixture into the prepared baking dish.
Sprinkle with the remaining Cheese.
Bake for 30 to 35 minutes or until edges begin to brown.

Drunken Pot Roast

3 to 4 pound chuck roast or eye of round roast
1 12-ounce can of beer
1 envelope Italian dressing mix
Place all ingredients in the crockpot and cook until tender

Chicken and Dumplings

Broth
2-1/2 To 3 Lbs Whole Chicken
2 – Cups Chicken Broth
1 – Teaspoon Butter
Water
Dumplings
2 – Cups All Purpose Flour
1/2 – Teaspoon Salt
5 – Tablespoons Butter
1 – Egg
1/2 – Cup Whole Milk
Place the chicken into a large boiling pot. Add chicken broth and water. Make sure the chicken is covered with water. Bring to a boil and reduce heat to simmering. Throughout cooking skim away any foam that forms in your pot. Simmer for 1-1/2 hours until chicken is done and tender. Remove chicken from the broth and allow to cool.
Debone the chicken once it is cool enough to handle. Cut deboned chicken into bite sized pieces.
Now it's time to prepare your dumplings. Preparing the dumplings is easy. Mix your flour, salt, egg, butter and milk with a mixer.  Continue to mix until a ball forms.
Form your dumplings by rolling out the dough to about 1/8 inch on a cutting board. Use a sharp knife or pizza cutter to cut your dough into bite size pieces. Bring the chicken broth to a boil. Drop dumplings into boiling broth, ensuring that they submerge. Add all of your dumplings to the broth. You can keep dumplings from sticking together by adding butter and dunk dumplings one final time. Reduce heat to medium-low and cook for 8 to 10 minutes. Add chicken and simmer until chicken is heated, serve.

Tomato Gravy

If you have fried bacon pour out all the grease except for about 3 or 4 tablespoons and place on the burner.
Turn the heat down to a low medium and start adding your flour. Add enough flour to soak up all the grease and brown. You should have a dough like mixture.Add water slowly a little at a time and mash into the flour dough with a fork. Add enough water until you have a thick gravy. Keep stirring and mashing the lumps out of the gravyNow add your tomatoes and stir. Adjust the thickness of the gravy by adding water if it is to thick or a little flour if it is to thin.Serve over some home-made biscuits

7-Up Cake

 regular box lemon cake mix
1 4-serving size box of instant lemon pudding mix
1 bottle (10-oz) 7 UP soda
3/4 cup cooking oil
4 eggs, separated

Preheat the oven to 350 degrees. Grease and flour 3 8-inch round cake pans; set aside.

Combine the cake mix, instant lemon pudding mix, 7 UP, cooking oil, and egg yolks in a medium mixing bowl. Beat the mixture for two minutes.

In a separate bowl, beat the egg whites until stiff and gently fold into the cake mixture.

Pour into the prepared cake pans and bake for 30 to 35 minutes until a wooden toothpick inserted in the center comes out clean. Cool in the pan for a couple of minutes. Remove from the pan and cool completely on wire racks.

FILLING:

1 cup evaporated milk
1 cup granulated sugar
3 egg yolks
1 stick butter
1 tsp vanilla
1 small can crushed pineapple, drained
1 can coconut

In a medium saucepan combine the butter, evaporated milk, granulated sugar, and egg yolks. Cook over medium heat, stirring frequently, for 10 to 12 minutes until thickened. Remove from the heat and add the vanilla, crushed pineapple, and coconut.

Place one cooled cake layer on serving plate and top with the 1/3 of the filling. Top filling with the second cake layer; top with another 1/3 of the filling. Add the last cake layer to the top and top it with the last of the filling.

Spoon Bread

8-oz creamed-style corn
8-oz whole-kernel corn
8-oz sour cream
1 egg
1 stick butter, softened
1 pkg (box) Jiffy cornbread mix

Preheat oven to 350 degrees and grease a glass baking pan. Mix all the ingredients together in a bowl using a spoon (not a mixer!). Pour into the baking pan and bake at 350 degrees for 30 minutes.

Lemon Pie

1 prebaked 9-inch pie crust
2/3 cup all-purpose flour
1 cup sugar
1/8 tsp salt
2 cups hot water
2 egg yolks, beaten, reserve the whites to make meringue
1 tbsp butter
1/3 cup bottled lemon juice or the juice of one lemon with the rind grated

Preheat oven to 350 degrees.

Mix the flour, salt, and sugar together in the top part of a double boiler pan. Add the butter and 1/3 cup of the water. Stir to blend. Add the egg yolks and mix in well. Set the pan on top of the bottom which has hot water. Add the remaining water and the lemon juice. Cook, stirring constantly, over the hot water until the mixture is thickened. Pour the filling into the prepared pie crust. Top with meringue and bake until the meringue is browned. Cool completely before cutting.

Creamed Spinach

2 cloves of garlic, finely diced
2 tablespoons of butter
2 (10-ounce) packages of frozen chopped spinach
2 cups heavy cream
1/2 cup parmesan cheese
salt and pepper to taste
Thaw out the spinach and drain by squeezing it in your hands to get as much of the water out as possible.
In a large saucepan, saute garlic in butter being careful not to burn the garlic.  Add the spinach to the pan along with the heavy cream and Parmesan cheese. Add salt and pepper to taste.
Cook, stirring constantly until hot and bubbly.

Brown Sugar Pound Cake

3 sticks butter
1 box brown sugar (1 lb)
1 cup granulated sugar
5 eggs
3 cups all-purpose flour
1 tsp baking powder
1 cup milk
1 tsp vanilla
1 cup chopped nuts

Cream butter with the brown sugar and the granulated sugar. Add the eggs, one at a time mixing after each addition. Sift the flour and baking powder and add alternately to the sugar mixture with the milk. Add the vanilla and stir in the chopped nuts. Bake at 325 degrees for one hour and 15 minutes.

Orange Slice Bars

2 cups sifted all-purpose flour
1/2 tsp salt
1 lb orange slice candy, chopped
1 lb brown sugar
4 eggs, slightly beaten
1 tbsp water
1 cup chopped nuts, optional
1 tsp cinnamon
powdered sugar
1/2 cup orange juice

Preheat oven to 350 degrees.

Combine the flour and salt in a large bowl. Toss the orange candy in the mixture to coat it well. Add the brown sugar, eggs, water, cinnamon, and nuts, if using*. Mix well and spread in a lightly greased 13 x 9 x 2-inch baking pan. Bake at 350 degrees for 30 to 40 minutes. Remove from oven. Stir enough powdered sugar into the orange juice to make an drizzle consistency. Drizzle over the still hot bars.

Popcorn Cake

2 bags of microwave popcorn, popped with unpopped kernels removed
2 cups M&M's
1 1/2 cups broken pretzel sticks
16 oz mini marshmallows (8 cups)
1 stick butter

 Prepare a large tube or bundt pan by spraying with cooking spray.

You start with 2 bags of buttered microwave popcorn in a large bowl.

Pick out the kernels that didn't pop...broken teeth aren't so cute.

Now mix in 2 cups of M&M's and 1 1/2 cups broken pretzel sticks..not crushed, just broken into smaller pieces...

Now melt 1 stick of butter over low in a large saucepan.

When melted add in a 16 oz bag of mini marshmallows (8 cups)

Stir until melted and smooth.

Remove from heat and pour over your popcorn mix.

Stir until all the ingredients are combined and then press into the prepared pan.

Cover with foil and let your cake set for at least an hour to cool.

When you are ready to serve the cake loosen sides of your cake from the pan by running a butter knife around the edges.

Flip your pan over onto your serving platter.
Your cake should come out pretty easily.

You want it to cool completely so it will cut easily.

Cover tightly and store for up to 1 day.

Peppermint Cheesecake

Ingredients

• 18    chocolate sandwich cookies with white filling
• 1/4  cup  butter, melted
• 30    striped round peppermint candies
• 4  8-ounce packages  cream cheese, softened
• 1  16-ounce carton  dairy sour cream
• 1/2  cup  sugar
• 1  teaspoon  vanilla
• 1/2  teaspoon  peppermint extract or 3 drops peppermint oil
• 4    eggs, lightly beaten
•     Chocolate curls and/or striped round peppermint candies, coarsely crushed

Directions

1. Preheat oven to 325 degrees F. Wrap a double layer of foil around the bottom and outside of two lightly greased 6-inch springform pans to form a watertight seal; set aside.
2. For crust: In a food processor, place chocolate sandwich cookies. Cover and process until cookies are crushed. With the machine running, quickly add melted butter through feed tube. Process with on/off pulses just until cookies are finely crushed, scraping down sides to evenly moisten crumbs. Press mixture onto the bottom and 1 inch up the sides of the foil-wrapped pans.
3. Place the peppermint candies in a clean food processor bowl. Cover and process until finely crushed. You should have about 3/4 cup. Set aside.
4. For filling: In a large bowl, combine cream cheese, sour cream, and sugar. Beat with an electric mixer on medium speed until combined. Add vanilla and peppermint extract; beat until smooth. Add eggs one at a time, beating after each addition just until combined. Stir in the 3/4 cup peppermint candies. Pour over crusts, spreading evenly.
5. Place the foil-wrapped springform pans in a 13x9x2-inch baking pan. Pour enough hot water into the baking pan to reach halfway up sides of the springform pans.
6. Bake for 60 to 70 minutes or until the outside edges appear set and the centers appear nearly set when gently shaken. Remove springform pans from water. Cool completely in pans on wire racks. Remove foil. Cover and chill overnight.
7. To serve, using a small sharp knife, loosen the edge of cheesecakes from sides of the pans. Remove sides of the pan. Garnish with chocolate curls and/or coarsely crushed striped round peppermint candies. Makes 16 servings.
For a 9-inch springform pan: Wrap a double layer of foil around the bottom and outside of a greased 9-inch springform pan to form a watertight seal. For crust, use 12 cookies and 1/4 cup melted butter.

Chocolate Truffles

16 tbsp. unsalted butter, softened

1⁄2 cup superfine sugar 

1⁄2 tsp. kosher salt

2 oz. bittersweet chocolate, melted

6 tbsp. unsweetened natural cocoa powder

2 tbsp. brewed espresso or dark coffee, 


   at room temperature

2 tsp. vanilla extract

2 1⁄2 cups rolled oats

1 cup unsweetened finely shredded dried coconut

1. Combine the butter, sugar, and salt in a large bowl and use a handheld mixer set to medium speed to beat the mixture until pale and fluffy, 1–2 minutes. Add the chocolate, cocoa powder, espresso, and vanilla and continue beating until combined, about 1 minute more.


2. Place the oats in the bowl of a food processor and pulse until roughly chopped, about 5 pulses. Add the oats to the chocolate–butter mixture and mix until combined; refrigerate until chilled, 1 hour.


3. Divide the chilled chocolate mixture into 36 portions using a tablespoon-size measuring spoon; roll each portion into a 1" ball. Place coconut in a shallow dish and roll each ball thoroughly in coconut; transfer balls to a baking sheet. Refrigerate for at least 2 hours before serving. 

MAKES 36 BALLS

Broccoli Casserole

2 pkg. frozen chopped Broccoli
1 can cream of mushroom soup
1 small onion, chopped
1 egg, well beaten
1/2 cup mayonnaise
1 cup grated sharp cheddar cheese

cook and drain broccoli
combine all other ingredients and add broccoli
pour into greased casserole dish
bake at 400 degrees for about 25-30 minutes

Squash Casserole

2 lbs squash
1 large onion
1 stick margarine
1 can chicken soup
1 pkg herb stuffing

cook squash: drain
saute onion in margarine until tender
combine squash, onion and 3/4 of herb stuffing
pour into casserole dish
sprinkle remaining stuffing on top
bake at 350 degrees for 45 minutes

Vidalia Onion Spread

1 cup coarsely chopped Vidalia onions
1 cup Hellmans mayonnaise
1 cup grated cheddar cheese
Paprika

Combine onions, mayonnaise and cheese
Pour into a 1 quart baking dish
Bake at 350 degrees for 25 minutes
To remove excess oil, blot with paper towel

Fresh Apple Cake

1 1/2 cups Criso vegetable oil
2 cups sugar
3 eggs
3 cups flour
3 cups peeled,diced apples
2 tsp salt
1 cup raisins
1 cup nuts and fresh coconut

mix ingredients together
place cake in cold oven
then heat oven to 350 degrees and bake
for 1 hour

TOPPING

1 cup brown sugar
1 stick butter
1/4 cup milk

In a small saucepan, bring to a boil
pour some over warm cake and wait 5 minutes
spoon rest of topping over cake

Corn Relish

1/2 cup distilled white vinegar
1/2 cup water
1/2 tsp celery seed
1/4 tsp salt
2 cups corn kernels
1 medium sweet red pepper, chopped
2 green onions, thinly sliced
1/4 cup sugar
1/2 tsp turmeric
1/8 tsp crushed red pepper flakes

Combine vinegar, water, sugar, celery seeds, turmeric,
salt and pepper flakes in small saucepan
Bring to a boil
Lower heat and simmer 1 minute
Combine corn, sweet red pepper and green onion in bowl
Pour hot liquid over vegetables
Cool to room temperature
Transfer to clean container
Cover and refrigerate for up to 1 month

Monkey Bread

3 cans biscuits, cut into quarters
2/3 cup sugar
2 tsp cinnamon
1 tsp nutmeg
1 1/4 sticks margarine
1 cup brown sugar
1 cup chopped pecans

Mix sugar, cinnamon and nutmeg in plastic bag
Drop biscuits in a few at a time and shake to coat
Combine brown sugar and margarine in saucepan and cook for 5 minutes
In a greased Bundt pan, layer biscuit pieces and pecans
Pour brown sugar mixture between and over layers
Bake at 350 degrees for 35 minutes

Angel Biscuits

1 yeast cake
1 cup Crisco shortening
5 cups self rising flour
2 tbs lukewarm water
2 cups buttermilk
2 tbs sugar

Dissolve yeast in warm water
Sift together dry ingredients
Cut in shortening
Add yeast and buttermilk
Knead enough to hold together
Refrigerate until needed
Roll out and cut
Bake at 420 degrees for 20 minutes

Southern Fried Apples

1/2 cup sugar
1 tsp nutmeg
1/2 tsp cinnamon
1/8 tsp salt
4 large cooking apples
5 tbs butter

Combine sugar, nutmeg, cinnamon and salt
Wash, core and slice the apples into
1/2 inch rings
Heat the butter in a pan
Add the apple rings and 1/2 of the sugar mix
Cook 3 minutes
Turn the apples and sprinkle with remaining
sugar mixture
Cook until the apples are almost transparent

Fried Green Tomatoes

1/2 cup all purpose flour
1/4 cup corn meal
1/4 cup grated parmesan cheese
1/2 tsp dried oregano
1/4 tsp pepper
3 green tomatoes, sliced 1/2 inch thick
cooking oil

Combine flour, corn meal, parmesan cheese, oregano, salt and pepper
Coat tomato slices with flour mixture
In a large skillet, heat oil over medium heat
Fry tomato slices for 2-3 minutes per side until tender and lightly browned
Drain on paper towels and serve immediately

Chicken Pot Pie

2-3 lb fryer or chicken pieces
1 can cream of chicken or cream of celery soup
1 cup self rising flour
1 tsp salt
1/2 tsp black pepper
1 cup chicken broth
1/2 stick butter, melted
1 cup buttermilk
1 can mixed vegetables, drained
Boil chicken until done; debone and remove skin, reserve broth
Cut chicken into small pieces and place in baking dish
Mix reserved chicken broth and soup in a sauce pan and bring to a boil
Combine melted butter, salt, flour and buttermilk to form a batter
Put drained vegetables on top of chicken pieces
Pour broth mixture over top
Spoon batter evenly over top
Bake at 400 degrees for about 30 minutes

Hush Puppies

2 c. corn meal
½ c. water
1 ½ c. milk
2 tsp. baking powder
1 tsp. salt
1 medium onion, diced
Mix all ingredients and drop by teaspoonfuls into very hot fat. Fry until deep brown.

Corn Fritters

12 ears sweet corn
2 eggs, beaten separate
1 c. flour
1 tsp. baking powder
½ pt. milk
Salt and pepper
Grate the ears of corn and rub it through a sieve to rid it of hulls. Combine corn with eggs beaten separately, flour, baking powder, milk, and salt and pepper to taste. Mix well and drop by spoonfuls in hot deep fat. Turn and brown on both sides, take out and drain.

Sorghum Molasses Pie

c. molasses
1 c. sugar
3 eggs
1 Tbsp. melted butter
Juice of 1 lemon
Pinch of nutmeg
Pie crust
Combine all ingredients in a mixing bowl and beat well. Pour into pastry and bake in moderate oven (350 degrees) until done.

Meat Loaf

1 lb. ground beef
¼ onion, finely chopped
1 c. cracker crumbs
1 c. milk
1 Tbsp. melted butter
1 egg, slightly beaten
1 tsp. salt
1/3 tsp. pepper
Mix all ingredients together with the hands. Then again with the hands, form into loaf in pan, add any extra seasonings desired and bake at 350 degrees for about 1 ½ hours till done.

Southern Pecan Pie

1 c. pecan halves
3 eggs
1 c. light corn syrup
1 Tbsp. melted butter or margarine
1/2 tsp. vanilla
1 c. sugar
1 Tbsp. flour
1 (9″) unbaked pie shell

Arrange nuts in pie shell.
Beat eggs, add and blend corn syrup, butter and vanilla.
Combine sugar and flour. Blend with the egg mixture and pour over nuts in pie shell. Let stand until nuts rise, so they’ll get a nice glaze during baking.
Bake in moderate oven (350 degrees) for 45 minutes

Old fashioned Corn Bread

1 ½ c. buttermilk
1 ¼ tsp. soda
1 tsp. salt
1 egg
Corn meal

Combine buttermilk, soda, salt, and egg. Add enough corn meal to make the consistency of cake. Spoon mixture out in greased pan and it will come out in small sections when baked.

Peach Cobbler

1 stick of real Butter

1 cup of Sugar

1 cup of Flour

2 teaspoons of Baking Powder

3/4 of a cup of Milk

1 can of Peaches

Melt the butter in a 9″ X 13″ pan.  Mix the sugar, flour, baking powder and milk and pour it over the butter without stiring.  Pour the undrained can of peaches over that mixture without stiring.
Bake it for 1 hour in a 350 degree oven.